Pan Seared Antelope Tenderloin

One of my favorite techniques used for cooking wildgame is to simply pan sear the meat in butter and garlic at a high temperature until a caramelized crust forms on all sides. I also like to add fresh herbs to the butter which adds subtle hints of flavor to the meat while cooking.

I served the sliced tenderloin alongside a quick garden vegetable medley that I prepared while searing the meat. The medley included red, white and purple cubed potatoes, onion, garlic, bell pepper, fresh sage and julienned zucchini.

Pan Seared Antelope Tenderloin

1-2 Antelope Tenderloins

1 garlic clove, sliced thin

2 tablespoons butter

1 teaspoon Kosher salt and pepper

3-4 fresh sage leaves, chopped

Season antelope tenderloins on all sides with kosher salt and pepper. Let tenderloins rest for 10 minutes before cooking. Heat a 10 or 12 inch well seasoned cast iron skillet over medium heat. When the skillet is nice and hot, add butter, fresh sage, slivered garlic and tenderloins. Sear antelope meat rotating on all sides until a caramelized dark crust forms about 3-4 minutes on each side. Remove from heat and let rest on a cutting board for 10 minutes. Slice diagonal against the grain into small medallions and serve.

Garden Vegetable Medley

2 tablespoons butter

1 garlic clove, chopped

1 cup red, white and purple potatoes, cubed

1 small yellow onion

1 bell pepper

2 cups zucchini, julienned

1 teaspoon fresh sage, chopped

Salt and pepper

Parmesan cheese

Heat a large skillet over medium heat and add 2 tablespoons butter, chopped garlic, cubed potatoes, chopped onion and bell pepper. Saute until potatoes soften and onions become translucent. Add zucchini and fresh sage. Reduce heat to low and continue cooking for 10 minutes. Season with salt and pepper and finish with grated parmesan cheese.

Jesse

Nat

First time ever cooked antelope tenderloin. And it was a hit! My husband ( a picky eater) was amazed! Thank you so much! And could not agree more with you – the simpler the better! Really like your blog! Thanks again.

Eat Wild Game Cuisine

From a girl who met a hunter and then became one herself. Sharing my Wild Game Recipes and Garden Harvest Concoctions. From the field and garden to the dinner plate. Cookbooks Available.
~Kristy

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Wild Game Recipes | Made in Nevada

I never grew up in a family of hunters or outdoorsmen. I never knew what it was like to go fishing, camping, shoot a gun or even think of harvesting an animal for food. Then at an early age I met a hunter who introduced me to an entirely new world I never knew existed. What can I say… I was hooked. I learned how to cast a fly rod, how to clean a fish, how to spot-n-stalk, how to pull the trigger and then I quickly learned about respect.READ MORE